This is a general filter starting point rather than a brewer-specific competition recipe. It works as a baseline for many pour-over brewers and can be adapted to your equipment.
Starting point
Use 15 g of coffee with 240 g of water, a ratio of 1:16. Start with water around 94 °C and a medium-fine grind. Rinse the paper filter if you use one, add the coffee, and make the bed reasonably level.
Begin with about 45 g of water and allow the coffee to bloom for roughly 30 to 45 seconds. Then add the remaining water in controlled pours, keeping the grounds evenly wet. A total brew time around 2:30 to 3:30 is a useful observation range, not a pass-or-fail target.
If the coffee tastes sharp, thin, salty or underdeveloped, try extracting more. Grind a little finer first. You can also use slightly hotter water, extend contact time, or add a little more water.
If it tastes dry, harsh, hollow or unpleasantly bitter, try extracting less. Grind coarser first. You can also lower the water temperature slightly or shorten contact time.
If the flavour is balanced but too strong, use a little more water. If it is balanced but too weak, use less water or slightly more coffee. Strength and extraction are related, but they are not the same thing.
Pouring technique affects agitation and flow. Consistency matters more than a complicated pattern: repeat the same number of pours, pour from a similar height, and avoid aggressively disturbing the coffee bed unless that is intentional.
Use the bean review to save the dose, water, time, temperature, grind and method that worked. Different beans may need different settings. The same bean may also need adjustments as it ages.